A Tassie Christmas feast can be all about the crustaceans and seafood particularly in hot weather. Christmas day on Tuesday is expected to be mainly fine and 23 degrees. With southern rock lobsters costing from $110/kg and up to $149/kg in some retail outlets Petuna wholesale manager, Tracey Martin, has shared a recipe for garlic prawns with Australia’s biggest ocean caught tiger prawn the star ingredient at $149.95 for a 3kg box frozen. It took Ms Martin just five minutes to peel the jumbo Skull Island tiger prawns and pan fry in a garlic and herb butter to complete the dish with fresh green salad. She seasoned the prawns in the hot pan with salt and pepper and a squeeze of lemon juice before basting the prawns with the garlic butter on both sides. “You could also poach the prawns in water with equal quantities of salt and sugar and serve with a cocktail sauce,” Ms Martin said. “Size matters and these tiger prawns from Skull Island caught in the Gulf of Carpentaria are the biggest you can find in Australia.” Skull Island tiger prawns measure up to 26cm in length and weigh in at about 100 grams. Ms Martin said the prawns were only caught at night for four months from August to November to ensure minimal impact on by-catch.

A Tassie Christmas feast can be all about the crustaceans and seafood particularly in hot weather.

Christmas day on Tuesday is expected to be mainly fine and 23 degrees.

With southern rock lobsters costing from $110/kg and up to $149/kg in some retail outlets Petuna wholesale manager, Tracey Martin, has shared a recipe for garlic prawns with Australia’s biggest ocean caught tiger prawn the star ingredient at $149.95 for a 3kg box frozen.

It took Ms Martin just five minutes to peel the jumbo Skull Island tiger prawns and pan fry in a garlic and herb butter to complete the dish with fresh green salad.

She seasoned the prawns in the hot pan with salt and pepper and a squeeze of lemon juice before basting the prawns with the garlic butter on both sides.

“You could also poach the prawns in water with equal quantities of salt and sugar and serve with a cocktail sauce,” Ms Martin said.

HOT DISH: Chef Martin at work preparing the special dish.

“Size matters and these tiger prawns from Skull Island caught in the Gulf of Carpentaria are the biggest you can find in Australia.”

Skull Island tiger prawns measure up to 26cm in length and weigh in at about 100 grams.

Ms Martin said the prawns were only caught at night for four months from August to November to ensure minimal impact on by-catch.